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Cooking large batch of caramelized shallots

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Cooking large batch of caramelized shallots

Enso | May 31, 2014 06:26 AM

Edit: Browsing recipes...let me add that I'm making the crispy version of sliced rings, not cooking the whole shallot. We use these to top, well, just about everything--they are that wonderful.

***Maybe I should have said "CRISPY SHALLOT RINGS" instead of "caramelized shallots"??***

This can use a huge amount of oil, in that separated shallot slices take up a lot of volume with much of it being "airspace".

Also, I find they have to cook so long, that I'm wary of reusing batches of oil.

I'm wondering if the shallots would caramelize faster if I wait a little while to cook the slices for them to dry out a bit?

I'm also considering tossing them with oil and baking or broiling them--anyone tried that?

How do restaurants or other commercial concerns make big batches of caramelized shallots?

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